for this meatball we will go with classic italian seasoning, ground up fennel flake. put a pinch in there. good-sized pinch. i have some herbs. like to roughly chop them. put the stems in. saves you time and everything. and for the meatballs, the meatballs, we use ricotta cheese. everybody likes a supple ball. the cheese offers the supple texture. >> any technique as you are massaging your meat? >> people say you don't want to squeeze tight firmly. i disagree. you want to gift a good mix. want to mix it efficiently. if your balls are too firm, it means that you, you, you don't have enough bread in the meatballs. you don't have enough ricotta cheese in the meatballs not because you squeezed them too tight. the problem if you don't squeeze them they break apart. >> no one wants broken balls. that is the worst. >> that is the worst. i look to loike to line them up. >> am in ret-- anal retentive at it. >> 24 minutes. 450 degrees. perfect. >> quick, boom. all right, so meatballs, cooked. out of the oven. smelling. looking good. your classic dish. the meatball sub. let's pu